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Posted to rec.food.cooking
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Moist delicious yellow cake, from a mix you say?
On 5/31/2011 5:58 AM, Terry Pulliam Burd wrote:
> On Tue, 31 May 2011 01:01:16 -1000, >
> arranged random neurons and said:
>
>> On 5/30/2011 3:18 PM, wrote:
>>>
>>> Yes, from a box mix.
>>>
>>> I snagged this recipe off of The Pioneer Woman's website.
>>
>> I've never heard of mixing in canned oranges into a cake batter. That's
>> a new idea. Your recipe is too complicated for me but dumping in a can
>> of oranges into a cake sounds just nutty enough to work. I will try
>> this. Thanks.
>
> <snip>
>
> Whole fruit in a cake isn't a new idea. I have a strawberry cake that
> uses fresh strawberries both in the cake and the filling. A most
> excellent cake which recipe "reads" more difficult than it is.
Sounds like a great cake. Interesting that it uses coconut milk. Most
cake recipes will be difficult for me because I rarely use recipes.
Mostly I have a hard time following directions. Thanks!
>
> @@@@@ Now You're Cooking! Export Format
>
> Strawberry-Coconut Layer Cake
>
> desserts
>
> 3 1/4 cups (13 ounces) cake flour
> 1 tablespoon baking powder
> 3/4 teaspoon salt
> 1/3 cup milk
> 2/3 cup coconut milk
> 1 cup (2 sticks) Butter; softened
> 1 1/2 cups sugar
> 6 egg whites
> 2 teaspoons vanilla extract
> 1 cup fresh strawberries; chopped
> 1/2 cup coconut flakes
> filling
> 1 1/4 cups fresh strawberries; finely chopped
> 1/4 cup sugar
> 1 tablespoon plus 3/4 teaspoon cornstarch
> frosting
> 8 ounces cream cheese
> 1/2 cup (1 stick) Butter; softened
> 3 cups powdered sugar
> 1 tablespoon milk, or enough to thin frosting to; desired consistency
> 2 cups coconut flakes; toasted
>
> 1. Heat the oven to 350°F. Grease 2 (9-inch) round springform or
> standard cake pans. Set aside.
>
> 2. In a large bowl, sift together the flour, baking powder and salt.
> In a separate small bowl, combine the milk and coconut milk. Set
> aside.
>
> 2. In the bowl of a stand mixer, or in a large bowl using an electric
> mixer, beat the butter over medium-high speed until creamy. With the
> mixer running, gradually add the sugar, beating over high speed until
> light and fluffy. Add the egg whites over low speed, one at a time,
> until incorporated, scraping the bowl between additions. Beat in the
> vanilla, berries and coconut.
>
> 3. Alternately beat in the flour and milk mixtures, beating in
> one-third of each at a time, until all of the ingredients are
> incorporated and a batter is formed.
>
> 4. Divide the batter between the prepared pans. Bake until the cakes
> are puffed and golden, spring back lightly when touched, and a
> toothpick inserted comes out clean, about 30 minutes.
>
> 5. Cool the cakes, still in the pans, 15 to 20 minutes on wire racks,
> then invert the cakes onto the racks to cool completely.
>
> 6. In a medium, heavy saucepan, bring the strawberries, sugar and
> cornstarch to a boil. Stir the mixture constantly for 2 to 3 minutes
> to thicken, then remove to a bowl to cool completely. This makes about
> 1 cup filling.
>
> 7. In the bowl of a stand mixer, or in a large bowl using a hand
> mixer, cream together the cream cheese and butter. With the mixer
> running, slowly add the sugar, scraping the bowl as needed. Add a
> little milk, as needed, until the frosting is nice and creamy, but not
> too thin. Cover and refrigerate until needed.
>
> Cake assembly
>
> Cakes
>
> Frosting
>
> Filling
>
> 2 cups toasted coconut flakes
>
> 1. Place one cake flat side up on a cake stand or platter. Pipe or
> spoon a thin layer of frosting around the outer edge of the top of the
> cake; this will keep the filling from spilling out as the cake is
> assembled.
>
> 2. Spread the filling over the top of the cake in an even, not too
> thick layer (you might not use all of the filling; we had about
> one-third cup remaining).
>
> 3. Gently place the second layer of the cake on top of the first.
> Frost the top and sides of the cake with a very thin layer of frosting
> to form a crumb coat, then refrigerate or freeze the cake just until
> the frosting firms up, about 1 hour.
>
> 4. Frost the cake with the remaining frosting, making sure the
> frosting is smooth and even. Coat the cake with the toasted coconut.
>
> Notes: L'Angolo Café via Harriet@RFC
>
> Yield: 10 to 12
>
> Preparation Time: 1 1/2
>
> Terry "Squeaks" Pulliam Burd
>
> --
>
> To reply, remove "spambot" and replace it with "cox"
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